Moroccan Spiced Chicken with Preserved Lemons & Olives

Ingredients

• 100g Preserved Lemons (recipe available on this website)
• 1/3 cup lemon juice
• 3 tsp Gregg's Crushed Garlic
• 1/4 tsp Gregg's Ground Turmeric
• 1 tsp Gregg's Ground Cumin
• 1/2 tsp Gregg's Ground Ginger
• large pinch of saffron
• 1/2 cup water
• 1 kg chicken thigh fillets, trimmed of fat
• 1 Tbsp oil
• 1 red onion, finely sliced
• 1 tsp Cerebos Salt
• 2 qty Gregg's Cinnamon Quills
• 2 cups water, extra
• 1 cup olives
• 1/2 cup coriander leaves, chopped

Method

Scrape the pulp from the preserved lemons and chop well. Thinly slice the remaining rind and set aside. Combine the preserved lemon pulp, lemon juice, Gregg's Crushed Garlic, Turmeric, Ground Cumin, Ground Ginger, saffron, and ½ cup water in a large bowl.

Cut the chicken thighs into 3 pieces lengthways, then add to the lemon and spice mixture, and mix until evenly coated. Marinate in the refrigerator for at least 1 hour.
Heat the oil in a large saucepan over medium heat, add the onion and cook for 5 minutes or until it is soft.

Remove the chicken from marinade, setting the marinade aside. Add the chicken to the pan, cook for 5 minutes then turn and cook for a further 5 minutes until it is golden brown.

Add the reserved marinade, salt, cinnamon quills and extra water. Bring to the boil, reduce the heat to low and simmer for 5 minutes. Stir in the sliced preserved lemon rind, cover and cook for a further 10 minutes. Add the olives and coriander and cook, covered, for a further 5 minutes.

Remove the cinnamon quills before serving.

Serve with steamed couscous.